Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and granulated sugar. Cut in cold butter until mixture resembles coarse crumbs. Press into tart pan evenly.

Bake for about 20 minutes until golden brown. Allow to cool completely.

In a saucepan, warm milk with half of the sugar, stirring occasionally. Whisk egg yolks and remaining sugar until pale. Gradually whisk in warm milk.

Return the mixture to the saucepan and cook over low heat, stirring until custard thickens, about 8-10 minutes. Remove from heat, add vanilla extract.

Transfer the custard to a bowl and let cool to room temperature. Cover it to prevent a skin from forming.

Once both the tart crust and custard are cool, pour custard into the tart shell, spreading evenly. Arrange seasonal fruits on top.

Slice and serve chilled, optionally with whipped cream or honey.